Easy Autumn Salad with Apple Cider Vinaigrette

Colorful garden salad with mixed greens, feta cheese, and sliced almonds. Perfect for healthy dining.

No ratings yet

Easy Autumn Salad with Apple Cider Vinaigrette

This delightful Easy Autumn Salad with Apple Cider Vinaigrette includes bacon, dried cranberries, goat cheese, and honey-roasted almonds, making it the perfect salad for fall!

Prep Time10

Total Time10

Course: Lunch, Salad, Side Dish

Cuisine: American

Keyword: Alomnds, Apple cider, Apple cider vinegar, Bacon, Dried cranberries, Easy, Goat cheese, Mixed greens, Radicchio, Romaine

Servings: -12 servings

Equipment

Ingredients

For the Vinaigrette

1 small shallot minced
4 teaspoons Dijon mustard
¼ teaspoon granulated sugar
6 tablespoons apple cider
4 tablespoons apple cider vinegar
½ cup Safflower oil or other neutral oil
Pinch of freshly ground black pepper

For the Salad

6 hickory smoked bacon slices cooked and crumbled
½ cup dried cranberries roughly chopped if needed
4 ounces mild goat cheese crumbled
½ cup sliced honey roasted almonds
1 (5 ounce) container spring mix greens washed, and dried
1 large Romaine heart cored, torn into bite-sized pieces, washed, and dried
1 large head Radicchio cored, sliced thinly on the grain, washed, and dried
Kosher salt and freshly ground black peper to taste

Instructions

For the Vinaigrette

In a medium- to large-sized Ball jar or other container with a tight-fitting lid, add the shallot, mustard, sugar, apple cider, apple cider vinegar, oil, and a pinch of pepper. Tightly screw on the lid and shake the jar or container to mix the vinaigrette. Taste for seasoning. Vinaigrette can be made 1 day ahead, covered, and refrigerated.

For the Salad

In a large bowl, toss the spring mix, romaine, and radicchio with half of the vinaigrette until coated well. Add the bacon, cranberries, goat chees, almonds, and gently toss to coat. Taste for seasoning. Serve immediately, passing the remaining dressing on the side. Enjoy!

Notes

The vinaigrette can be made 1 day ahead, covered, and stored in the refrigerator for
up to three days.

The salad is best enjoyed right after it is dressed with the vinaigrette.

For longer storage, store the salad and the vinaigrette separately for 1-2 days.

*Nutrition facts are for 12 side servings.

Nutrition